Canned Chicken & Spinach Stuffed Sweet Potatoes with Spicy Yogurt Drizzle
This unique recipe features tender sweet potatoes stuffed with a flavorful mixture of canned chicken, fresh spinach, and spices, topped with a zesty yogurt drizzle for a quick and satisfying weeknight dinner.
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Preheat your oven to 400°F. Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet.
Bake the sweet potatoes for 45 minutes or until they are tender. While the sweet potatoes are baking, heat a skillet over medium heat and add 1 tablespoon of olive oil.
Once the oil is hot, add 2 cups of fresh spinach and sauté for 2-3 minutes until wilted. In a mixing bowl, combine 1 can (12.5 ounces) of drained canned chicken, the sautéed spinach, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste.
Mix well until all ingredients are combined. When the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
Cut each sweet potato in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
Fill each sweet potato half with the chicken and spinach mixture, pressing down gently to pack it in.
For the spicy yogurt drizzle, mix together 1/2 cup of plain Greek yogurt, 1 tablespoon of sriracha, and 1 teaspoon of lemon juice in a small bowl.
Drizzle the spicy yogurt over the stuffed sweet potatoes before serving. Garnish with chopped fresh parsley if desired.
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